Preheat oven to 375F and prepare a cupcake pan with cupcake liners. Set aside.
Add all ingredients, except the chocolate chips, to a blender and blend on high until the batter is smooth and creamy.
Pour batter into prepared cupcake pan, filling each cavity about ¾ full.
Top each muffin with a few chocolate chips.
Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean.
Allow the muffins to cool for about 10 minutes before serving.
Store in an air-tight container for up to a week.